Fudgesicles Recipe

We know it’s only February – and a cold treat might not be first on your list, but we promise these are worth cuddling up by the fire to enjoy! This fudgesicles recipe gives us a good bit of nostalgia, but they are quite the upgrade compared to those straight out of the box. Pro tip – try mixing up your toppings! We’re thinking sprinkles, dipped in chocolate, crushed cereal…the options could go on and on! YUM!

Dark Chocolate Fudgesicle with Toasted Coconut Recipe

Makes: 8-10 popsicles

Total Time: 20 minutes + freezing time


1/3 cup finely chopped dark chocolate

2/3 cup granulated sugar

2 tablespoons cornstarch

3 tablespoons unsweetened cocoa powder

2 ½ cups whole milk

½ teaspoon coarse sea salt

1 teaspoon vanilla extract

1 tablespoon unsalted butter, at room temperature

toasted coconut*


In a medium saucepan over low heat, heat the chopped chocolate until just melted. Make sure to stir often to prevent burning. Add the sugar, cornstarch and cocoa powder to the saucepan and mix with the melted chocolate. Don’t be alarmed if the mixture looks crumbly, it will smooth out with the milk. Gradually whisk in the milk a little bit at a time, whisking after each addition, until it is fully incorporated and smooth. Increase the heat to medium-high. Continue to cook the mixture, stirring frequently, until it thickens. About 5-10 minutes.

Once the mixture has thickened, remove from heat. Whisk in the salt, vanilla and butter until smooth and incorporated. Let the mixture cool slightly. Once the mixture has cooled, pour into popsicle molds and insert sticks. Move to freezer to fully set, at least a couple of hours. After fully set, remove from molds and let popsicles sit out for a few minutes. Once they start to become slightly soft, roll in toasted coconut and transfer to a parchment lined baking sheet.

Place baking sheet back in freezer for 15 minutes to allow popsicles to harden once more. *To toast coconut, preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer.

Transfer sheet to oven and bake for 5-10 minutes. The coconut should toast very quickly. Halfway through, give the coconut a stir to ensure even browning.

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